20.500.12556/RUL-169509 Optimizacija prehranske oskrbe za zmanjšanje zavržene hrane v šolskih menzah s pomočjo strojnega učenja diplomsko delo Modeling and forecasting of food waste quantities in school canteens for optimization of nutrition supply Hrana je ključna dobrina, a njena pot od pridelave do krožnika je polna izzivov. Šolske menze se soočajo z birokracijo, logističnimi težavami in nihajočimi stroški, kar vpliva na kakovost obrokov. Pomanjkanje osebja, slaba optimizacija kuhinjskih procesov in neučinkovito načrtovanje povečujejo količino zavržene hrane, ki obremenjuje okolje in povzročajo nepotrebne stroške. Z boljšim upravljanjem od nabave do porcij bi lahko izgube zmanjšali. V tem diplomskem delu se bomo posvetili problematiki zavržene hrane v javnih institucijah, specifično si bomo ogledali primer osnovne šole ter predstavili številne dejavnike ter izzive pri pripravi ogromnih količin hrane v šolah ter ključno optimizacijo procesa prehrane, da bi bilo možno zmanjšati količino odvečne hrane ter optimizirati proces v kuhinji. Cilj je tudi oblikovati prijazen informacijski sistem, ki bi vključeval podatke o podrobni analizi porabljene hrane, trende priljubljenih in nepriljubljenih jedi ter napovedni model, ki bi na podlagi zgodovinskih podatkov ter trendov porabljene hrane izoblikoval napoved, ki bi vsebovala točne podatke o tem, koliko kg hrane je treba pripraviti. Food is a crucial commodity, but its journey from production to plate is full of challenges. School cafeterias face bureaucracy, logistical difficulties, and fluctuating costs, which affect the quality of meals. Staff shortages, poor kitchen optimization, and inefficient planning increase the amount of wasted food, which burdens both the environment and the budget. With better management from procurement to portions, these losses could be reduced. involved in preparing large quantities of food in schools and how crucial it is to In this thesis, we will focus on the problem of food waste in public institutions, specifically examining the case of an elementary school, and present numerous factors and challenges optimize the nutrition process to reduce excess food and optimize kitchen processes. The goal is also to design a user-friendly information system that would include data on detailed analysis of consumed food, trends on which foods are more popular or not, and a predictive model that would, based on historical data and food consumption trends, formulate a forecast containing exact data on how many kilograms of food need to be prepared. zavržena hrana poraba hrane stroški trajnost informacijski sistem food food waste food consumption costs sustainability information system true false false [L. Rizman] Slovenski jezik Angleški jezik Diplomsko delo/naloga 2025-05-30 15:50:03 2025-05-30 15:50:15 2025-06-03 16:32:57 0000-00-00 00:00:00 2025 0 Ljubljana 0 Ljubljana XII, 59 str. 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 004.85:641:373.3(497.4)(043.2) 18749 238172419 Rizman_Luka_-_OPTIMIZACIJA_PREHRANSKE_OSKRBE_ZA_ZMANJSANJE_ZAVRZENE_HRANE_V_SOLSKIH_MENZAH_S_POM.pdf Rizman_Luka_-_OPTIMIZACIJA_PREHRANSKE_OSKRBE_ZA_ZMANJSANJE_ZAVRZENE_HRANE_V_SOLSKIH_MENZAH_S_POM.pdf 1 2CC85FD653C1840037D9B5C9DA96F9C6 5dc5a496b5b8a3393fde847d6e1835f76fd513e5c4c771b1a01b07f53bbb88d8 b5885ff2-3d5b-11f0-b232-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=210937 Fakulteta za upravo Fakulteta za računalništvo in informatiko 0 0 0